Roasted Pork Loin with Mushroom Gravy- a thick and creamy gravy makes this oven-roasted pork great for serving with mashed potatoes or white rice. Perfect for Sunday supper or anytime you want a stick-to-your-bones comfort food meal.
I like to serve this roast with southern-style green beans or peas.
How To Make Roasted Pork Loin with Mushroom Gravy
- Season the pork loin. I use seasoned salt, pepper, thyme, rosemary, and garlic. You can use fresh herbs instead of dry but double or even triple the amount. Place the pork loin in a roasting pan.
- Scatter a diced onion and 12 ounces of sliced fresh mushrooms around the pork.
- Drizzle 2 tablespoons of teriyaki sauce over the pork. The teriyaki sauce adds flavor as well as salt. If you don’t have any, Worcestershire sauce or soy sauce can be used as a substitute.
- Pour a can of condensed mushrooms soup over the pork. (Do not add any water to the soup.)
- Cover with foil and roast for about 1 hour and 20 minutes.
- Remove from oven and increase temperature of oven to 450 degrees. Whisk together the cornstarch and water and then whisk mixture into the juices surrounding pork.
- Return to oven for 20 minutes uncovered to thicken the gravy and brown the roast.
IMPORTANT: Cooking time is an estimate and will vary based on the size of your roast. It is best to use a thermometer because if you overcook the pork, it will be dry. If it is done at 1 hour and 20 minutes, instead of thickening the gravy in the oven, pour the liquid into a saucepan and whisk in the cornstarch mixture. Bring to a simmer over medium-high heat and simmer until thickened. To brown the pork roast you can broil it for just a few minutes.
In general, you will need to cook a pork loin for about 20 to 25 minutes per pound. Use the cooking time as an estimate and it is a good idea to invest in a thermometer. Pork is done when it reaches an internal temperature of 145 degrees. Keep in mind it will rise in temperature a few more degrees after you remove it from the oven .
More Pork Loin Recipes
- Slow Cooker Apricot Glazed Pork Loin
- Bacon Wrapped Maple-Glazed Pork Loin
- Slow Cooker Pork Loin
- Slow Cooker Garlic Butter Pork Roast
- 3 to 5 pound pork loin
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 garlic cloves, minced
- 1 (10 3/4-ounce) can cream of chicken soup
- 1 medium sweet onion, diced
- 12 ounces white or cremini mushrooms, sliced
- 2 tablespoons teriyaki sauce
- 1 (14-ounce) can low sodium beef broth
- 2 tablespoons cornstarch
- 1/4 cup water
- Preheat oven to 350 degrees.Place the pork loin in a roasting pan.
- Sprinkle the pork loin with seasoned salt, pepper, thyme, rosemary, and garlic.
- Spoon the soup over the pork.Note: Do NOT add any water to the soup.
- Scatter the onion and mushroom on top of and around the pork
- Drizzle the teriyaki sauce on top.
- Pour the beef broth around the sides of the pork loin.Cover tightly with foil and bake for 1 hour 20 minutes.
- Remove the pork loin from the oven. Increase oven temperature to 450 degrees.Whisk together cornstarch and water and whisk into the juice around the pork.
- Return to oven uncovered for 20 minutes to thicken the gravy and brown the roast a little.Note: If your roast is on the smaller side, you may need to shorten the cooking time some. Use a thermometer to check the temperature. Pork is done when it reaches an internal temperature of 145 degrees.
- Let sit for 15 minutes before slicing.
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